Thai Chili Chicken Noodle Bowls (Print)

Tender chicken, rice noodles, and vegetables tossed in a zesty Thai chili sauce. Perfect for a flavorful weeknight meal.

# Components:

→ Protein

01 - 1 lb boneless, skinless chicken thighs or breasts, thinly sliced

→ Marinade & Sauce

02 - 3 tablespoons soy sauce
03 - 2 tablespoons fish sauce
04 - 2 tablespoons lime juice
05 - 2 tablespoons honey or brown sugar
06 - 2 tablespoons Thai sweet chili sauce
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1–2 red Thai chilies, finely sliced (to taste)

→ Noodles

10 - 9 oz rice noodles (medium or wide)

→ Vegetables

11 - 1 red bell pepper, thinly sliced
12 - 1 cup snap peas, trimmed and halved
13 - 2 carrots, julienned
14 - 2 spring onions, sliced
15 - 1 cup bean sprouts

→ Garnish

16 - 1/4 cup fresh cilantro, chopped
17 - 1/4 cup roasted peanuts, chopped
18 - Lime wedges

# Directions:

01 - Combine soy sauce, fish sauce, lime juice, honey or brown sugar, Thai sweet chili sauce, garlic, ginger, and finely sliced Thai chilies in a bowl. Mix thoroughly. Reserve half for the finishing sauce and use the remainder to marinate the chicken for at least 15 minutes.
02 - Boil rice noodles per package directions. Drain, rinse with cold water, and set aside to prevent sticking.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry 4–5 minutes until fully cooked. Remove chicken and set aside.
04 - In the same pan, add bell pepper, snap peas, and carrots. Stir-fry for 2–3 minutes until just tender but still crisp.
05 - Return chicken to the pan. Add cooked noodles and reserved sauce. Toss all ingredients over medium heat for 2 minutes until evenly combined and heated through.
06 - Divide mixture among serving bowls. Top each with sliced spring onions, bean sprouts, chopped cilantro, roasted peanuts, and lime wedges.

# Expert Advice:

01 -
  • Uses one pan for easy cleanup
  • Ready in about 40 minutes great for busy nights
  • Balanced sweet salty and spicy flavors
  • Customizable for spice and protein preferences
  • Fresh colorful ingredients bring joy to the table
02 -
  • Loaded with protein and heart-healthy veggies
  • Contains good carbs from noodles and plenty of fiber
  • Can be made gluten-free with tamari or wheat-free soy sauce
  • The punch of lime and cilantro is my favorite part Every time I squeeze fresh lime over my bowl it brings back memories of a bustling Thai street stall where I first tried this combo with my sister We still laugh about how our mouths burned and yet we could not stop eating
03 -
  • Slice all your veggies and chicken before you start cooking because this comes together quickly
  • Marinate chicken for a little longer if you have time or even overnight for deep flavor
  • Toss the noodles gently and avoid overcooking at the end so they stay bouncy and slippery
  • I always start with just one chili and taste adding more if I want to turn up the heat

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